Fresh cabbage salad with carrots. Cabbage salad with carrots like in the cafeteria - the best recipes from childhood. General cooking principles

Cabbage and carrot salad is easy to prepare every day. There are so many variations of preparing snacks from these inexpensive vegetables that everyone will find the best option for themselves and will never get bored. Here you will find a selection of popular recipes and new unusual cooking options.

“Vitamin” salad made from cabbage and carrots is served in kindergartens and schools and, surprisingly, is eaten by children without leaving a trace. But it’s often so difficult to get little eaters to eat fresh vegetables. Preparing an appetizer is simple, the main thing is to maintain the proportions of cabbage and carrots. If you overdo it with root vegetables, the snack will become too sweet, and if you don’t report it, it will become too bland.

We will need:

• cabbage (white) - 500 g;
• sweet carrots, red - 300 g;
• sunflower oil - to taste;
• salt, sugar - a pinch.

Children will eat the “Vitamin Salad” without leaving a trace if you use a sweet variety of carrots for preparation.

Finely chop the vegetables and mash them with salt and sugar with your hands. When they release juice, season everything with vegetable oil. That's all, our vitamin salad is ready. For those who like sourness, you can add a handful of cranberries or a drop of apple cider vinegar. The salad will taste better if it sits in the refrigerator for at least half an hour - this way the vegetables will release their flavors to each other.

With beets

We present an unusual recipe for a refreshing salad: a pleasant crunch, a slight taste of horseradish, a sweet and sour taste of an apple - it will not leave guests indifferent and will complement the bland chicken soup.

We will need:

• large sweet beets - 1 pc.;
• cabbage - quarter fork (or Peking fork);
• red apple;
• garlic clove;
• one carrot, large and sweet;
• salt, spices;
• a pinch of sugar;
• horseradish root or a jar of prepared spice;
• sour cream - 100 ml.

Three vegetables, except cabbage, on a fine grater. You can use a food processor or a Berner grater - use your choice. Peel the apple, remove the core with seeds and cut into thin strips. Shred the cabbage thinly, knead it lightly with your hands so that it releases its juice (Chinese cabbage is tender and does not need to be crushed).

Mix vegetables and apple. Prepare the dressing - mix sour cream with horseradish and add salt. Season the salad with sour cream and horseradish sauce and let it brew.

The snack can be decorated with pine nuts - it will be a fashionable option for connoisseurs of a healthy lifestyle.

Winter salad: cabbage with carrots and vinegar

Cabbage with carrots and vinegar salad keeps well in the refrigerator. This salad option will be very helpful after work on weekdays, when you really want a light, pleasant snack with hot food, but don’t have enough time to cut vegetables.

For preparation you will need:

• 2 kg of white cabbage;
• 4 carrots;
• onion head;
• garlic - 5 cloves;
• 50 ml vinegar 9%;
• vegetable oil 80 ml;
• black peppercorns, allspice, bay leaf;
• sugar and salt to taste.

If you add beets cut into thin rounds, hot chili peppers and a pinch of khmeli-suneli to the salad, you will get an exceptionally tasty Georgian version of cabbage - bright and festive.

1. Cut the vegetables into large pieces (cabbage into cubes, carrots into circles, onions into half rings, and garlic into 3 parts for each clove).
2. We stuff vegetables into a three-liter jar.
3. Prepare the brine in a saucepan: boil half a liter of water, add spices, salt, sugar, vinegar and vegetable oil. Taste the marinade. If desired, add more salt and a little sugar or vinegar.
4. Pour hot marinade over cabbage. Let it sit in a warm place for about a day, and then put it in the refrigerator.

The cabbage will steep and become crispy. The marinade will permeate each piece with a spicy aroma and the dish will turn out simply delicious!

With bell pepper

A light salad with bell pepper is an ideal side dish for anyone losing weight, fasting, or simply for lovers of fresh snacks. There is no need to spend time on cooking, or special funds - bell peppers are inexpensive in season and you can always choose your favorite variety.

For the salad we will need:

• 500 g white cabbage;
• 200 g carrots;
• large red bell pepper;
• greens - a large bunch;
• salt, vegetable oil - to taste.

The salad will turn out beautiful if you take two different varieties of bell pepper: yellow and red, red and green (half a fruit each).

We chop the cabbage and carrots into thin strips, and cut the peppers into the same elegant half rings. Crush the cabbage and carrots with your hands and leave to brew for 10 minutes. Combine everything with pepper and chopped herbs, season everything with vegetable oil, and season with salt. If desired, you can add a little vinegar to the salad. Then it will turn out spicy and piquant. The salad is served chilled and eaten quickly - such an appetizer does not last long.

Cabbage salad with carrots and apple

If you order a fashionable appetizer “Cole Slow” (the name translates from English as “cabbage salad”) in a restaurant, you will most likely be served a simple and popular salad in our area made from fresh cabbage and carrots with the addition of an apple. It is simple to prepare, but literally charges you with vitamin energy.

For the salad we will prepare the following ingredients:

• 500 g white cabbage;
• 300 g carrots;
• 200 g sweet and sour apple (red varieties);
• yogurt and mayonnaise - 30 ml each;
• salt and pepper to taste.

Peel the apple and remove the stem and seeds. Cut cabbage, carrots, apple into thin strips and mix. Prepare the dressing - mix natural yogurt with mayonnaise, add some salt, add a pinch of freshly ground black pepper. Dress the salad, cool and serve.

It seems that everything is elementary. But chefs have learned to change the taste of a dish beyond recognition. The famous chef Jamie Oliver always prepares it with the addition of red onion, parsley and always chops all the ingredients (except the onion) in a food processor. The straw turns out thin, which makes the taste of the salad richer. Lemon juice and English mustard add a piquant note to this dish. Petiole celery is also appropriate in the Cole Slaw variation, but this is definitely not for everyone.

Cooking method with mayonnaise

Mayonnaise is loved by everyone for its characteristic vinegar-mustard note and fat content, which makes all dishes with it satisfying. In winter, when there are not enough vitamins, but the soul requires substantial snacks, you can prepare an interesting version of the salad with cabbage and mayonnaise dressing.

We will need:

• 300 g white or Chinese cabbage;
• 200 g fresh cucumber;
• 300 g carrots;
• a large bunch of greenery.

It is better to take very high quality mayonnaise, with high fat content. So, according to nutritionists, the sauce will not contain harmful starch, and the taste will only benefit.

We cut the vegetables into strips, mix, sprinkle with fresh herbs and season with mayonnaise. Let the salad brew and eat it with boiled potatoes. You can add crab sticks to the dish and get a new and interesting option for holiday serving.

Korean cabbage and carrot salad

Many people are seduced by Korean salads - they beckon with their aromas! But not everyone is ready to take a risk and purchase a snack prepared in unknown conditions and, possibly, without observing hygiene rules. Why risk your health when it's easy to make your own snack?

For the Korean salad we will prepare:

• half a kilo of cabbage;
• 400 g carrots;
• several cloves of garlic;
• package of spices “for Korean carrots” - 1 pc.;
• oil - 100 ml;
• vinegar 9% - 3 tbsp. l;
• sugar, salt to taste.

Adjust the amount of spices and vinegar to your liking. If you like it spicy, then add a little more spice.

1. Thinly slice the vegetables. We recommend chopping cabbage and carrots on a special grater to get thin and long strips. You can use a vegetable peeler - the knife is often suitable for Korean carrots.
2. Lightly mash the prepared vegetables with your hands and add salt - this will make the salad juicier. But you don’t need to be zealous; just a few seconds are enough.
3. Add spices and vinegar.
4. We are preparing the dressing. To do this, heat the vegetable oil in a frying pan until a slight smoke appears.
5. Pour boiling oil over the vegetables and stir with a spoon.

Instead of the usual sunflower oil, use sesame oil - the salad will acquire a slight nutty flavor.

Let's prepare:

• Chinese cabbage - a small fork;
• 2 carrots;
• long cucumber;
• 3 cloves of garlic (less possible);
• small package of Feta cheese (or Serbian soft cheese) - 100-200 g.

Shred the cabbage and cucumber into small strips, and grate the carrots on a coarse grater (it’s better if you get thin, long shavings). Cut the feta into cubes. Squeeze the garlic into the vegetables, add the cheese and mix everything. You can season the salad with a drop of olive oil, but in principle, the Feta will disperse and turn into a thick cheese sauce. Garlic salad is delicious cold, so refrigerate it before serving.

Recipe “Like in a cafeteria”

Cabbage salad in canteens costs pennies, but pay attention to how quickly it sells out. We'll teach you the tricks of making cabbage appetizers that chefs won't tell you.

We will need:

• quarter fork cabbage;
• sweet carrots - 3 pcs.;
• sugar - a generous handful;
• salt to taste;
• vegetable oil - 100 ml;
• vinegar - 3 tbsp. l.

You only need dense cabbage, winter varieties, for example, “Slava”. It is better to leave loose varieties for stewing or frying.

1. Finely chop the cabbage and grate the carrots.
2. Add some salt and knead everything well with your hands so that the vegetables become juicy.
3. Add sugar, vegetable oil and a little vinegar. The vinegar should barely be caught, giving a slight sourness to the salad. If you feel that you have gone too far with this ingredient, add a little sugar or chop a little more vegetables, otherwise it will “overwhelm” their taste.
4. The salad is infused for an hour and a half and served to the table.

There is one more trick. In canteens they cook in large quantities, and this helps the appetizer to brew even better, become richer and juicier.

We serve the salad with meat and fish - it is ideal as an independent side dish. It’s easy to add some green peas to it and serve it with a boiled egg. Get a hearty and healthy breakfast.

Cabbage is inexpensive almost all year round. In our area, where fresh vegetables are only available for a few summer months, it saves you from vitamin deficiency. Plus, cabbage goes perfectly with meat ingredients, cheese, mushrooms and even fruits, so you can eat it endlessly without getting bored at all. Come up with your own variations of cabbage salad and pamper your loved ones with these benefits.

We will need:

• White cabbage – 300-400 g
• Carrots – 1 pc.
• Apple – 1 pc. (sour varieties)

For refueling:

• Sunflower oil – 2 tbsp. spoons
• Vinegar – 1 teaspoon
  (can be replaced with lemon juice 1-1.5 teaspoons)
• Sugar – 1/2 teaspoon
• Pepper (ground) - to taste

What could be a better addition to a hearty dinner than a light vegetable salad? Cabbage and carrot salad is a godsend for any housewife. Firstly, it prepares quickly, secondly, to make it, you do not need cooking experience or special skill, thirdly, it is light and healthy for the body.

Cabbage and carrot salad is not called vitamin-rich for nothing. Due to the fact that vegetables do not undergo heat treatment, they retain all the vitamins that nature has endowed them with in their original form. Namely, vitamins of group B, PP, A, E, C and others.

The apple included in the salad makes its taste unusual, and the original dressing adds piquancy.

Preparation of vitamin salad from cabbage and carrots:

1. Grate the carrots on a coarse grater, you can use long strips, like you would for Korean carrots.



2. Peel the apple and remove the middle. Grate on a coarse grater.



3. Prepare the dressing. Combine sunflower oil, vinegar (lemon juice), sugar, pepper, salt.



4. Mix all ingredients: cabbage, carrots and apple. Drizzle with dressing. Vitamin salad from fresh cabbage and carrots is ready.

Everyone knows that carrots are good for vision! Yes that's right. In addition, the root vegetable can often be found in confectionery products due to its sweetness, and in general cooking it is involved in almost every dish. We will tell you simply and very quickly today in our cooking recipes.

They will bring new tastes into your life. And if you add these and other healthy vegetables, it will become your favorite.

For cabbage and carrot salad you need:

• 50 grams of green onions;
• 50 grams of fresh dill;
• 2-3 grams of oregano;
• 100 ml red wine vinegar;
• 45 ml mustard;
• 100 ml vegetable oil;
• 2 cloves of garlic;
• 300 grams of white cabbage;
• 2 carrots;
• 1 sweet pepper.

Cabbage and carrot salad recipe:

1. Wash and peel the carrots, grate them on a Korean vegetable grater.
2. Wash the bell pepper and remove the seed box and stalk. Cut the pulp into strips.
3. Peel the garlic and put it into a press.
4. Wash the cabbage and chop it into small strips.
5. Wash the onions and dill and chop very finely.
6. In a separate bowl, combine oil, wine vinegar, garlic and mustard, stir until smooth.
7. Combine all ingredients, pour over dressing, add spices, stir. The salad is ready to eat!

Tip: when buying fresh herbs (onions, dill, mint, parsley, etc.), put them in a glass of cold water when you get home. Act as if you bought flowers. Let the greenery continue to be bright and fresh, and not fade.

Cabbage and carrot salad

Our people rarely cook dishes with duck breast. And if this can be seen, then it is already considered haute cuisine. But it's not at all as hard as it seems. Cooking a duck is no more difficult than cooking a chicken. Come with us!

For cabbage and carrot salad you need:

• 200 grams of duck breast with skin;
• 150 grams of pickled champignons;
• 150 grams of carrots;
• 100 grams of white cabbage;
• 80 grams of cheese;
• 1 bunch of fresh herbs;
• 300 ml. mayonnaise.

Salad with cabbage and carrots:

1. Wash and dry the duck breast, rub with salt and a mixture of peppers.
2. Heat the frying pan. Make slits on the duck breast down to the meat. Place the duck skin side down. Fry until the skin is golden brown (up to five minutes).
3. Then turn the breast over and fry until golden brown.
4. Slice the cooled duck.
5. Wash, peel and grate the carrots using a Korean vegetable grater.
6. Drain excess brine from mushrooms and cut into pieces.
7. Wash and chop the cabbage.
8. Grate the cheese.
9. Rinse the greens under running water and chop.
10. Mix all ingredients in a salad bowl, season with mayonnaise, garnish with herbs.

Salad with cabbage and carrots

The combination of corn, cabbage and carrots can be called classic; it is known to many housewives. But what happens if you add more chicken and season the dish with an unusual dressing? Want to try? Then study and cook!

For cabbage salad with carrots you need:

• 250 grams of chicken fillet;
• 300 grams of cabbage;
• 300 grams of carrots;
• 1 large onion;
• 250 grams of corn;
• 5 grams of red ground pepper;
• Greens to taste;
• 3 cloves of garlic;
• 300 ml. low-fat yogurt.

Cabbage and carrot salad:

1. Wash the chicken fillet and remove fat and films. If there is skin, it must also be removed.
2. Wash the meat again.
3. Pour the broth into a large saucepan and place the chicken fillet in it. Boil.
4. Reduce heat and simmer covered for half an hour.
5. Cool the chicken directly in the broth and then cut into cubes.
6. Wash and chop the cabbage.
7. Wash and peel the carrots, grate them.
8. Peel the onion and chop into small cubes.
9. Drain liquid from corn.
10. Wash the greens and chop them.
11. Peel the garlic and pass through a press.
12. In a bowl, collect ground pepper, yogurt, garlic and salt. Mix.
13. Combine all ingredients in a salad bowl, season with the resulting sauce and garnish with herbs.

Cabbage salad, carrots

Indeed, at any time of the year. Only fresh vegetables and healthy cottage cheese can lift your mood and improve your tone.

For carrot and cabbage salad you need:

• 2 fresh cucumbers;
• 200 grams of white cabbage;
• 200 grams of celery stalks;
• 1500 grams of carrots;
• 30 ml olive oil.

Cabbage and carrot salad:

1. Wash the cucumber, cabbage, carrots and celery.
2. Peel the cucumber as desired and cut into half rings.
3. Shred the cabbage.
4. Cut the celery into strips.
5. Peel the carrots and grate them.
6. Combine cabbage, carrots, cucumber and celery. Add salt, season the salad with olive oil and cool in the refrigerator for about 20 minutes. You can eat!

Cabbage salad with carrots

For carrot and cabbage salad you need:

• 200 grams of cabbage;
• 150 grams of carrots;
• 200 grams of hake;
• 10-20 grams of a mixture of your favorite spices;
• 1 onion;
• 100 grams of canned peas;
• 60 ml olive oil.

Cabbage carrot salad:

1. First, wash the fish pieces and remove the skin.
2. Roll the hake in a mixture of your favorite spices.
3. Heat half the oil and fry the fish until fully cooked.
4. Cool the finished fish, and then separate the fibers into small cubes.
5. Shred the cabbage.
6. Wash and peel the carrots. Grind it using a grater.
7. Peel the onion and chop into halves of rings.
8. Open the jar of peas and drain the marinade.
9. Mix all ingredients in a salad bowl, season with olive oil. It is recommended to cool the dish before use.

Tip: for fish, you can take any fish you like and fry it using your own method or even boil/bake it. This is a matter of taste in this dish.

We are sure that all five dishes with fresh carrots and white cabbage surprised you, and you already want to prepare all the recipes to surprise not only yourself, but also your friends and family. Be sure to fulfill this wish and enjoy the taste and benefits of these salads!

One of the main plants in our gardens is cabbage. We prepare a huge number of dishes from it. And the first, and the second, and salads, and snacks, and preparations for the winter.

Cabbage is very rich in vitamins and minerals, and therefore should be eaten more often. Better raw or fermented.

Today I'll tell you how to make fresh cabbage salad with the addition of carrots.

Compound

white cabbage - 1/4 small head

carrots - 1 pc.

sugar - 1/2 teaspoon

table vinegar - 1/2 tablespoon

vegetable oil - 1 teaspoon

salt to taste.

Preparation

Finely chop the carrots. To do this, you can use a knife, a special grater or a vegetable peeler.

I prefer a grater or paring knife.

Grate the carrots on a medium grater and add to the cabbage.

Now you should squeeze the cabbage and carrots with your hands so that the juice appears.

*You can squeeze the cabbage before adding the carrots, but I like it better the way I described it.

Add sugar, vinegar, oil, salt. Stir and let the salad sit for 10 minutes.

Mix again and serve.

Eat more vegetables and have fun!

Another variety of cabbage salad.